Chocolate Pinwheel Bread Recipe

By 1For_Him

Ingredients

• FILLING:
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 ounces cream cheese, softened
• 4 to 4-1/2 cups bread flour
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 1 cup (6 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels
• 1 egg, beaten

Details

Servings 32
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divided in half. Roll each portion into a 12-in. x 8-in. rectangle. In a small bowl, beat cream cheese, confectioners' sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Brush tops of loaves with egg. Bake at 350° for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).